Muffaletta Salad

Ingredients

• 1 tablespoon garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup olive juice from can
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red chili flakes
• 1 teaspoon freshly ground black pepper
• 1 carrot, peeled and diced
• 1/2 cup diced black olives
• 1/2 cup diced green olives
• 1/2 cup diced marinated artichoke hearts, diced
• 1/2 cup roasted red bell pepper, diced
• 1/2 cup diced celery
• 1/2 red onion, minced
• 3 cups cooked orzo
• 1 cup feta cheese
• 8 to 10 Bibb lettuce cups
• 1/2 cup diced Roma tomatoes

Directions

In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.

Add orzo to marinated vegetables, toss, then add feta and toss again.

Serve in lettuce cups and top with tomatoes.